Ingredients
- Bread: 1 standard loaf (approx. 450g) of white bread.
Tip: Hand rip the bread into chunks and keep it in the bread bag the day before
- Summer Savory: 2 to 3 tablespoons of dried summer savory.
Tip: If you cannot find this spice, good old fashioned sage will do! Go easy with sage. You can always add more, but you cannot take it out!
- Butter: 3/4 cup of salted butter.
- Onion: 1 medium yellow onion, diced
- Celery: 2 medium stalks, diced
- Mushrooms: 1 cup of cremini mushrooms, wiped clean and finely chopped.
- Garlic: 2-3 chopped cloves
- Sausage: 1 tube (or 454 grams) of ground pork
- Broth: ¼ cup of chicken broth. Tip: Knorr liquid works the best!
- Wine: 1/3 cup of white wine. Tip: Always use a wine that you like! A good table wine like Citra (Italian) works wonders.
- Seasoning: Salt & pepper to taste
Method:
- Remove the bread from the bag and place it in a mixing bowl.
- Melt 2 healthy tablespoons of butter in a pan over medium heat. Add the onion and celery first, garlic, sausage, and finally the mushrooms. Cook until tender and well mixed. Add salt, pepper, sage, white wine & chicken broth to taste.
- Combine the cooled (not cold) sauteed mixture with the bread and mix by hand. Add additional melted butter, wine and seasoning if the mixture is too dry or bland. When ready, stuff Tom the turkey and cook!
Tip: If you're not using this to stuff your turkey, place the stuffing in a baking pan, add additional butter on top (yes, more butter—this is Thanksgiving!)) and cover with foil. Bake at 350 F for 40 -50 minutes.
Recipe Courtesy Of:
The Platter Company, Aldershot, Burlington
175 Plains Rd E Unit 1 | (905) 464-1138
theplattercompany.ca